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my smoker is not like yours mine is like the brinkman and with a homemade bottom since the bottom rusted away.

I think in direct is good I had put to much charcoal in my smoker and almost burnt up boston butts with grease dripping on it

you can alway check out Brinkman smokers on there site some are only around 50 bucks or the master grill electric one has remote control with probe temp

thats still a little hot for me. better to have tender low and slow then to cook to fast and get tuff meat if the probe bothers you then don't use it . go but the gauge you have on grill and check meat every so often with the probe

once you adapt to the flavors you will want to have it everyday. I love smelling the smoker cooking . low and slow is always best.

YOU CAN ALWAYS MAKE A HOME MADE SMOKER ahhaha sorry for caps . A smokerany size is great but if your cooking alot of food at one time you need big with room. so its totally up to you. I have seen many homemade ones out of metal trash cans or filing cabinets and a electric hot plate. some use...

love this I have been wondering how this was done. what food saver bags is that to do individual slices all together.? so what part is the Canadian bacon it is usually round part?